Blueberry Pancakes: Gluten-free & Vegan

Cant believe this is purely vegan, dairy-free and gluten-free? But it is! Many of my friends love my pancakes and could not think that this would be of low calories, high protein and low in sugar (using only pure 100% maple syrup). Because of its high protein content (from the bean flour used in this recipe), aids in weight loss and tightening of the skin.

Here is my recipe for these fluffy, light and healthy pancakes (great for people with skin allergies):

1 cup of bean flour (gluten-free)

1 tsp of baking powder

1/4 tsp of baking soda

1 medium banana

1/2 cup of unsweetened almond milk (other nut milk is fine)

2 tbsp of 100% pure maple syrup

1/4 tsp of Himalayan pink salts

1 tsp of vanilla extract

1/4 cup of fresh/frozen blueberries

1/4 tsp of cinnamon powder (optional)

Blend all of the above ingredients in a power blender into a smooth and slightly runny batter. Set aside for a minute or so to thicken if you find that the mixture is too watery. Heat the non-stick pan over low heat and add 1 tsp of light olive oil (optional). Pour batter into the pan using an ice cream scoop or a 1/4 measuring cup to make mini pancakes. Using a standard cup or scoop helps to keep your pancakes uniform in size. Cook for 2-3 mins on each side. Repeat until all the batter has been used up. Sizzle them with more maple syrup! Have a lovely pancake day!